Cast iron pans are definitely old school. But in spite of all the “improvements” in cookware like Teflon, etc. there’s really nothing quite as good. Cast iron heats evenly, acquires its own nonstickiness over time, and is practically indestructable. Plus it even adds iron to your food.
They’re reasonable in price, too, compared to nice cookware, or compared to buying a new nonstick frying pan every year of your life. And you’ll build muscle tone because these babies are HEAVY.
When you first bring one home, it will probably be a grey gunmetal color. By this color you shall know you have an unseasoned pan.
It needs to be seasoned before you use it. This creates the nonsticky surface and protects the pan from getting rusty. These directions are for seasoning a new pan, but you can follow the same guidelines for reseasoning an older pan too.
Wipe the entire pan, inside and out, handles, everything, with a light coating of oil or shortening. Some people say you have to use lard, but the Lodge Brand website says vegetable oil is okay. The Damsel has used vegetable oil many times and nothing bad has happened.
Put the pan in the oven, upside down, and bake it for an hour at 350 F. You can put a cookie sheet on the rack under it if you’re worried about a little oil dripping off the pan. Let it cool in the oven, then take it out and wipe it off a bit if there is any oily residue.
The more you use the pan, the better the seasoning will get. Make a few oily things first, like bacon, until things get settled, and avoid acidy things like tomato sauces. Soon the pan will turn that familiar deep black color.
This is what you want. To keep it this way, you shouldn’t use strong detergents on it (indeed, most people say you shouldn’t use soap at all–just hot water). Get comfy with your pan, because it’s going to be with you forever.
how do I clean it if I don’t use soap?
You’re supposed to scrub it out with hot water, and then wipe it dry…or even put it back in a hot oven to make sure it is totally dry. A LITTLE bit of mild soap is okay but seriously, the traditionalists say NO SOAP. The patina that forms is made of oil so soap can destroy it.
I love my cast iron pots. I’ve even found them at the thrift stores all rusty. I scrub the rust off, using soap, because at that point you are going to have to reseason it anyway. Once all the rust is gone, wipe it dry with a towel and season as above.
I also wash mine without soap, with just hot water. Then I dry it and wipe it with a thin layer of canola oil before I put it away
Cast iron! Yay. One of the best thrift store finds ever.
I want to love my cast iron pans, really I do. But that teflon pan is just so easy and light. I keep telling myself that cast iron is the healthy choice, but I just can’t warm up to them. I did make an awesome cornbread the other day in my 10″ pan, but it will sit in the cupboard for a good long while before I use it again. Please, dear Damsel, tell me again why I should be using cast iron.
The Damsel gives you permission to love your Teflon pans. They are light, it’s true. But they say the Teflon wears off…and goes in your food. I’ve heard Teflon’s not great for you to eat, but I admit I don’t know too much about it. I do know I’m annoyed when my Teflon pans get all scratched and have to be replaced. Grrr!
So I love that my cast iron pan never wears out…it only gets better the more I use it. And the muscles. Don’t forget about those.
Ah, the muscles. I should keep that in mind. And I guess the self-protection (if an intruder entered my kitchen) afforded by the weight of the cast iron is another consideration.
So, you’ve had your cast iron skillet for many years and now it’s getting a little “crusty” on the outside. Or maybe you got one at a yard sale and it needs help?
Whatever the reason ,you need to clean it down to square one and start over. Don’t waste time with steel wool and elbow grease. The time-honored cleaning method is to toss it IN the woodstove. Yup! Right in with the wood fire. It’s easiest to do at night when you put in the last firewood of the day, then just dig the pan out in the morning before you start a new fire.
If you don’t heat with wood, I suppose you could do it in a BBQ, but I’ve never tried that.
Wow! Very very cool. Good to know!
If you need to get off something that is stuck to the pan, pour some table salt in the skillet and scrub with a small amount of water, then rinse with more water. Works great and doesn’t affect the seasoning of the skillet.